Made with love for our good friend Debbie Endres, who requested a cheese plate with poached pears for the dessert on her recent landmark birthday. Thanks to Debbie for hosting a multiple course, wine-paired dinner (who hosts and cooks on their own birthday??).
Debbie’s Birthday Pears
- 2 cups water
- 2 cups sugar
- 1 750 ml bottle Moscato wine, or other sweet dessert wine
- 2 sticks cinnamon (each about 4" long)
- 2 Tbls honey
- 1 piece fresh ginger, about 1-inch long, peeled and sliced
- 1 vanilla beah, split lengthwise
- 6 firm D'anjou pears, peeled, cored and cut into quarters (or eighths, depending on size of pears)
- In a large saucepan / small stockpot (4-6 QTS), combine the sugar and water over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.
- Add moscato, cinnamon sticks, honey, and ginger. Scrape the caviar from the vanilla bean and add the split bean and caviar to the saucepan. Bring the mixture to a simmer, stirring occasionally, until the honey dissolves.
- Add the pears and place a parchment lid over the mixture (see note). Simmer for ~20 minutes, until the pears are tender. Remove the pears from the liquid and allow to cool.
- Continue to simmer the liquid uncovered until it thickens and is reduced by half, about 15 to 20 minutes. Cool to room temperature. Remove the cinnamon stick halves and the vanilla bean and discard.
- Serve pears topped with sauce!
- Pears can be stored with their liquid in the fridge, covered, for up to 4 days.
For the Moscato, Debbie helped me select this one – which was so good on its own that maybe the amount added to the pears was slightly less than a full bottle….